[Sca-cooks] Cheese fat?

[Susan Fox]

I'd be inclined to start saving rosemary twigs, from which the leaves 
have been stripped for other uses, and weave them into trays.  Bring 
some flava to the party!

Selene

S CLEMENGER wrote:
> Or maybe make one's own...baskets aren't difficult.  Hmmm....I wonder if split reed or the round stuff would work better....hmmmm....
> --Maire
>   ----- Original Message ----- 
>   From: Phil Troy / G. Tacitus Adamantius<mailto:adamantius1 at verizon.net> 
>   To: Cooks within the SCA<mailto:sca-cooks at lists.ansteorra.org> 
>   Sent: Thursday, August 16, 2007 5:31 PM
>   Subject: Re: [Sca-cooks] Cheese fat?
>
>
>
>
>   I used a plastic basket specifically designed for draining cheeses,  
>   but I've also used those small, cheap plastic baskets restaurant  
>   supply stores sell for bread and such; they cost about a buck. Of  
>   course, you could also walk on the wild side and try an actual small  
>   basket, assuming any non-food-grade aspects will be balanced by  
>   gravity (since the whey will be travelling down, for the most part, I  
>   doubt too many toxins, if any, will mysteriously travel upward).
>